Experimental Evidence of Hyperbolic Heat Conduction in Processed Meat

K. Mitra, S. Kumar, A. Vedavarz, M. K. Moallemi

Research output: Contribution to journalArticlepeer-review


The objective of this paper is to present experimental evidence of the wave nature of heat propagation in processed meat and to demonstrate that the hyperbolic heat conduction model is an accurate representation, on a macroscopic level of the heat conduction process in such biological material The value of the characteristic thermal time of a specific material, processed bologna meat, is determined experimentally. As a part of the work different thermo physical properties are also measured. The measured temperature distributions in the samples are compared with the Fourier results and significant deviation between the two is observed, especially during the initial stages of the transient conduction process. The measured values are found to match the theoretical non-Fourier hyperbolic predictions very well The superposition of waves occurring inside the meat sample due to the hyperbolic nature of heat conduction is also proved experimentally.

Original languageEnglish (US)
Pages (from-to)568-573
Number of pages6
JournalJournal of Heat Transfer
Issue number3
StatePublished - Aug 1995


  • Conduction
  • Thermophysical Properties

ASJC Scopus subject areas

  • General Materials Science
  • Condensed Matter Physics
  • Mechanics of Materials
  • Mechanical Engineering


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